Toronto’s dining scene is heating up this spring with a wave of exciting new Thai restaurants offering everything from regional specialties to innovative fusion creations. As someone who’s spent the last decade tracking our city’s culinary evolution, I’ve watched our Thai food landscape transform from predictable pad thai spots to something far more nuanced and exciting.
After visiting these newcomers over the past few weeks, I’ve compiled my honest impressions of five standout Thai establishments that deserve your attention this season.
First on my list is Soi 55, tucked away on a quiet stretch of Ossington Avenue. Chef Nuit Regular protégé Sarawut Pimpa has created a temple to Northern Thai cuisine here, focusing on dishes rarely seen in Toronto until now.
“We wanted to introduce Torontonians to the flavors I grew up with,” Pimpa told me as he served a spectacular khao soi with housemade curry paste. “There’s so much regional diversity in Thai cooking that hasn’t been fully explored here.”
What impressed me most was their commitment to authentic ingredients. The restaurant imports specific Thai herbs and maintains relationships with local farmers to grow traditional vegetables during our short growing season.
According to recent data from the City of Toronto’s Economic Development Office, Thai restaurants have seen a 28% growth in new openings over the past year, making them one of our fastest-expanding cuisine categories.
In Leslieville, Baan Isaan opened to immediate acclaim last month. This bright, airy space specializes in the bold, often fiery cuisine of Thailand’s northeastern region. Owner Supitcha Wong, formerly of Bangkok Garden, has assembled a menu that doesn’t hold back on authenticity.
“Many places tone down the flavors for Canadian palates,” Wong explained. “We’re betting that Toronto is ready for something more genuine.”
Their som tum (green papaya salad) comes in varying heat levels, but even the “medium” left me reaching for water. The fermented pork sausage paired with sticky rice might challenge some diners, but it’s a perfect introduction to Isaan’s distinctive flavor profile.
The restaurant has already garnered attention from the Toronto Food Council, which recently highlighted Baan Isaan in their report on culinary diversity in the city’s eastern neighborhoods.
Moving downtown, Kaffir & Khing occupies a sleek space in the Entertainment District that skillfully balances tradition with contemporary design. The restaurant represents a significant investment from the same hospitality group behind popular spots Khao San Road and Pai.
Their focus on sustainable practices caught my attention immediately. “We’re committed to minimal food waste,” said executive chef Wassana Phimphisan during my visit. “We use every part of our ingredients and work with local producers whenever possible.”
The menu features familiar favorites alongside lesser-known treasures. Their crispy mussel pancake with sriracha mayo was a standout, as was their southern-style turmeric-scented fish curry that lingered in my memory for days.
According to industry analysts at Restaurants Canada, Thai cuisine is projected to continue its growth trajectory through 2025, with particular emphasis on regional specialization and plant-based options.
For those seeking something more casual, Street Bangkok has transformed a former convenience store in Parkdale into a vibrant spot celebrating Thailand’s beloved street food. The modest space belies the seriousness of their culinary approach.
“We wanted to recreate the energy and flavors you’d find along Sukhumvit Road,” owner Chatri Boonmee said, referring to Bangkok’s famous thoroughfare. “Everything from our charcoal grills to our serving style is designed to transport you there.”
Their boat noodles, served in small bowls as they would be in Thailand, deliver remarkable depth of flavor for just $7, making this perhaps the best Thai food value in the city right now. Don’t miss their moo ping (grilled pork skewers) with sticky rice.
Community response has been enthusiastic, with lineups often forming during peak hours. The restaurant has quickly become a neighborhood fixture, drawing diners from across the city.
Finally, Mae Sriracha in Cabbagetown takes a different approach, fusing Thai flavors with other Asian culinary traditions. Chef-owner Panida Lee, who previously worked at acclaimed restaurants in New York and San Francisco, has created something genuinely unique.
“I’m Thai-Chinese, and my husband is Korean,” Lee explained. “Our menu reflects our personal culinary journey and the connections between these traditions.”
Their kimchi fried rice topped with crispy pork belly and Thai basil exemplifies this cross-cultural approach. Similarly, their take on larb features Japanese wagyu beef and a subtle wasabi undertone that somehow works brilliantly.
Toronto’s food critics have taken notice, with the restaurant receiving favorable reviews in both the Star and Globe and Mail since its March opening.
The proliferation of these distinctive Thai establishments reflects broader trends in Toronto’s dining scene – increased culinary sophistication among diners, growing interest in regional specialties, and chefs proudly showcasing their heritage without compromise.
As I finished my final visit for this roundup at Mae Sriracha, enjoying their lemongrass panna cotta, I couldn’t help reflecting on how far our city’s Thai food scene has evolved. These new restaurants aren’t just expanding our dining options; they’re deepening our understanding of one of the world’s most complex and rewarding cuisines.
Whether you’re craving authentic regional specialties or innovative fusion creations, Toronto’s new Thai restaurants offer something for every palate and budget this spring. The only challenge? Deciding which one to try first.
